This summery fat bomb flavour, the minty raspberry lime fat bomb, reminds me a little of a berry mojito without the rum... and a lot more fat. The citrusy cooling flavours pair with the tartness of the raspberries to give you this refreshingly different fat bomb flavour.

Keto Minty Raspberry Lime Fat Bombs Recipe



  1. Whisk in all the in a small sauce pan, melt the coconut oil and over low heat, stirring regularly. At your stove’s lowest heat setting, whisk in the remaining ingredients (except lemon zest and juice) until fully incorporated. It takes a bit of work, but it will eventually become one consistent mixture. You may want to take it on and off the heat while you whisk to keep from overheating. Remove from heat and whisk in lime juice.

  2. Pour mixture into a pyrex measuring cup. Sprinkle lime zest into each mould cavity then pour the cheese mixture into them. Freeze for at least 4 hours (overnight is best). Makes 15 small fat bombs (using this silicon mould).).

Did you give this keto minty raspberry lime fat bomb recipe a try? Whichever one you made, let me know how it went in the comments. Or if you share any pics on Instagram, please tag me so I can see your creation. Enjoy! :)